How To make Maple Pepper Roasted Pork Loin
1 boneless center-cut trimmed pork loin,
5 pounds, measuring 3 to 4 inches high -- (5 to 5
1/2) and about 18 inches in length 1/2 cup lemon juice
1/4 cup corn oil
6 tablespoons pure maple syrup
3 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
Salt and pepper to season marinated meat Glaze (see recipe) 2 tablespoons melted butter
1/2 tablespoon butcher's-grind black pepper
1/4 cup maple syrup
1 tablespoon lemon juice
Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots, garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag. Seal bag, marinate refrigerated overnight or up to 24 hours. Prepare glaze and refrigerate. Bring to room temperature when ready to use.
To roast pork: Preheat oven to 450 degrees. Remove meat from marinade. Discard marinade. Place meat on drain rack over sheet pan. Season with salt and pepper. Place in preheated oven and cook 10 minutes. Baste with glaze and cook additional 5 minutes.
Reduce oven temperature to 350 degrees. Cook 10 minutes, basting once. Continue cooking, basting every 10 minutes, until meat reaches internal temperature of 155 degrees when tested with instant-read thermometer, about 20 minutes.
At this point, pork should be cooked to medium well and will have a hint of pink. If well-done meat is desired, roast can be cooked additional 5 to 10 minutes.
Remove meat from oven and let it rest 15 to 20 minutes before slicing. This will bring the meat's internal temperature up about 10 degrees. Check roast with meat thermometer at this point. If temperature has not reached 160 degrees, return meat to oven until it reaches that temperature. Slice into 32 equal slices to make 16 servings. Place sliced meat on serving tray. Serve with corn potatoes and chutney. Makes 16 servings.
Note: Roasts that are thicker and shorter in length should be cooked longer to bring them to 155 degrees internal temperature. Let rest about 20 minutes before slicing.
Make Glaze: Mix all ingredients and use the mixture to baste meat. Glaze should be at room temperature when used.
How To make Maple Pepper Roasted Pork Loin's Videos
Smoked Bacon Pork loin is crispy & juicy m. Made w/ dijon, prosciutto , roasted pepper & maple syrup
Can it get any better than a #Bacon Weave?
Smoked Bacon Wrapped Pork loin is #crispy on the outside and #juicy on the inside. Made with dijon mustard, prosciutto , roasted red pepper and maple syrup for extra flavor. You sure have a festive porky dish!
As always, @MEATER was part of the game!! Check them out!
Roast Pork Loin with Bacon and Brown Sugar Glaze
Recipe:
1 boneless pork loin, about 5 to 6 pounds
4 to 6 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
Glaze:
1 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°.
In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°.
Serves 6 to 8.
Roast Pork with a Maple and Mustard Glaze
This is a oven recipe i adapted for the ninja.
Mustard-Maple Pork Tenderloin | EatingWell
The sweet and savory maple-mustard sauce in this easy pork recipe is irresistible. Serve with a side of cooked whole grains and veggies for a delicious, healthy dinner.
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Juiciest Pork Tenderloin Marinade
This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!
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✅Ingredients
• 1 pork tenderloin, 1 - 1 ½ pounds
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
1️⃣ Place pork tenderloin into a resealable plastic bag.
2️⃣ In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, Soy sauce, white wine vinegar, ground mustard, salt, and pepper.
3️⃣ Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
4️⃣ To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5️⃣ Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
6️⃣ Let rest 5 to 10 minutes before serving.
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Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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